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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Rachel Ray recipe I adapted for people like me who shop at a place without a lot of ethnic foods. Ingredients:
2 tablespoons vegetable oil |
3 garlic cloves, minced |
2 bay leaves |
1 medium onion, chopped |
3 poblano peppers, small slices |
2 carrots, shaved with a veggie peeler |
6 cups chicken broth or 6 cups stock |
3 large chicken breasts, cubed |
1/2 lb spaghetti, broken into smaller pieces |
4 tablespoons fresh cilantro, chopped |
Directions:
1. Heat oil in large soup pot over medium-high heat.
2. Add the garlic, bay leaves, onion, and peppers and saute until soft. Then add the carrots and allow the them to cook for a few minutes.
3. Add the broth and bring to simmer. Add the chicken and spaghetti and continue to simmer until and pasta are done.
4. Remove from heat and stir in the cilantro. ALlow to cool for a few minutes and serve.
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